Lentil and Buckwheat Salad

Follow our step-by-step guide on how to make Lentil and Buckwheat Salad.

1. Step 1

   Begin by rinsing the lentils under cool water, then soak them in a bowl filled with several inches of water for a minimum of 2 hours.

2. Step 2

   Once they’ve soaked, drain and rinse the lentils again to ensure they’re clean.

3. Step 3

   In a separate bowl, blend together olive oil, paprika, peppercorns, turmeric, red pepper flakes, mace, coriander, and optional rose petals until the mixture is harmonious.

4. Step 4

   In a pot, combine the soaked lentils with 4 1/4 cups of water and bring to a vigorous boil.

5. Step 5

   Cook the lentils for 15 to 18 minutes, until they reach a tender yet firm texture.

6. Step 6

   Next, introduce the rinsed buckwheat groats to the pot and bring it back to a boil.

7. Step 7

   Stir in the salt and let it simmer for an additional 10 minutes.

8. Step 8

   Once cooked, remove the pot from heat, cover it, and allow it to rest for about 5 minutes to absorb any excess water.

9. Step 9

   Transfer the delightful lentil and buckwheat blend to a large bowl.

10. Step 10

    Add in fresh baby spinach, shredded beets, shredded carrots, and chopped green onions.

11. Step 11

    Drizzle the seasoned oil mixture over the vibrant salad and toss gently to combine all the flavors.

12. Step 12

    Finish by drizzling apple cider vinegar over the salad and mixing thoroughly.

13. Step 13

    For an enhanced flavor experience, refrigerate the salad for at least 30 minutes before serving, allowing the ingredients to meld beautifully.

14. Step 14

    Enjoy this nourishing dish that’s not only a feast for the eyes but also a celebration of wholesome ingredients!.